Crunchy Vietnamese Chicken Salad

Total Time
Prep 30 mins
Cook 15 mins

A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!

Ingredients Nutrition


  1. Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
  2. In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
  3. In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
  4. Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
  5. Sprinkle with the peanuts and shallots. Serve with the lime wedges.
  6. Enjoy!


Most Helpful

Absolutely delish! My mint was dried, fresh would have been good, too! ZWT9 Soup-a-Stars

Linky August 24, 2013

Adorable salad! The only change I made was to fry some chicken breast halves myself because I didn't have rotisserie chicken on hand. We had this for dinner and absolutely loved it. Thanks for posting! I'll make this again :)<br/>Made for ZWT 9 / SE Asia for The Apron String Travelers

Mia in Germany August 23, 2013

I really liked this salad. It was very easy to make, and had wonderful texture from all of the different ingredients- the crunch of the peanuts, shallots and cabbage and onion compared to the juiciness of the chicken and herbs. The dressing was wonderful- I love the combination of fish sauce and lime juice; although I think I'd use rice vinegar next time instead of plain white vinegar. Overall, a wonderful dish for lunch or a light supper, especially with a glass of white wine on the patio on a summer day. Thanks for posting!

IngridH August 14, 2011

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